The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My freshly milled flour tastes BAD!

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jokiwi's picture
jokiwi

My freshly milled flour tastes BAD!

I'm new to milling. I live in Italy, and I have tried using "hard wheat". It always seems to have quite a strong, slightly acidic taste. Is that the way it should be, or am I doing something wrong? Am I supposed to leave the flour to "prove" for a few days before using it, or can I use it immediately?


Thanks for your help.


Jo

Mebake's picture
Mebake

Hi, Jo!


Whole Wheat Flour contains phytic acid, which does impart a somewhat bitter aftertaste to the flour. This can be overcome by soaking the fresh flour, i.e. making a somewhat wet dough out of it that contains salt and leav it on the counter for 24 hours, or without salt and in the refrigerator for 3 days. you may use it in making bread after that, and the off taste will disappear.


khalid

jokiwi's picture
jokiwi

Hi Khalid


Thanks for the advice. I'm doing what you suggested this evening, in the hopes of making edible pitta pockets for tomorrow night's dinner. I'll let you know if it worked! This time I used mix of half barley and half Demeter wheat (which is the one which tastes bad). 


All the best


Jo

ehanner's picture
ehanner

I'd suggest trying another source of wheat berries. I use fresh milled flour that I get at Organic Products and don't get any bitterness. On the contrary it is sweet tasting and delicious. Some home millers let the fresh milled flour sit for a few days.


Eric

jokiwi's picture
jokiwi

Thanks for your help, Eric.


I'm limited here in Italy (I don't live in a big centre with access to speciality shops), as to the kind of grains I can buy. I can get rye, oats, barley, buckwheat and just plain "wheat" - not red or white or this or that...just "grano duro" which is Demeter wheat (according to the packet). 


I'm trying soaking it tonight, and hoping it works.


Thanks again for taking the time to reply, appreciate it.


 


Jo

Zenith's picture
Zenith

I find that white wheat berries are bitter or bland or something not quite tasty, but the hard winter red wheat berries that I buy locally are really excellent.  Do you know which kind you have?  I mill all of my own flour but never let it age and it still tastes great.

jokiwi's picture
jokiwi

Hi Zenith


Thanks for your reply. The packet says "Demeter" or Gran Duro (Hard wheat) - more than that, I can't tell you. Today I've tried a mix of that, plus some barley, and I've made a sticky dough with a little salt added, which I'm leaving out overnight, as per Khalid's suggestion above. I'll post again tomorrow evening, when I've made my pitta pockets :-) 


All the best


Jo